Asian Dumpling and Cabbage Soup – #greenslove

Asian Dumpling & Cabbage Soup | Teaspoonofspice.com

Here in Illinois this time of year, the only #green thing around in my little patch of suburbia is my green garlic scapes! They are about an inch tall! I’m very excited about this since when someone told me last fall that all you had to do to grow garlic was pop a single garlic clove into the dirt, I was skeptical. But it appears to be true! Thus you can see why I will not be sacrificing even a half inch of my garlic scapes for #greenslove, the #love bloghop theme for March. So, since it’s St. Patricks Day in a few days, I thought you just might have some leafy green leftover cabbage in your fridge soon. Here’s what to do with the rest of it…

This warming recipe is so simple it’s a bit ridiculous. But it’s a thousand times better than take-out and is very kid-friendly. I adapted this version from this Asian Dumpling Soup recipe.

Asian Dumpling & Cabbage Soup

Ingredients

  • 1 (15- to 16-oz) package frozen Asian dumplings (I used Shrimp Gyoza from Trader Joe, but you could use wontons)
  • 6 cups fat-free, reduced-sodium chicken broth (40 fl oz)
  • 3 cups thinly sliced cabbage (from 1/2 head)
  • 1 cup shredded carrots (about 2 large)
  • 1 cup frozen corn
  • 1/2 cup chopped fresh cilantro

Directions

  1. Steam, boil, or microwave dumplings according to package directions. Remove pot from heat and keep dumplings warm in hot water.
  2. While dumplings cook, bring chicken broth to a boil in a 4- to 6-quart heavy pot. Add cabbage and carrots and boil, uncovered, stirring occasionally, 3 minutes, then add corn and cook 1 minute until heated through. Stir in salt and pepper if desired.
  3. Divide dumplings among 4 soup bowls with a slotted spoon. Ladle soup over dumplings and top with cilantro.
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This month’s #Greenslove hosts are:


ASTIG Vegan
 ~ Richgail ~  @astigvegan
Bon a croquer ~ Valerie ~ @Valouth
Cheap Ethnic Eatz ~ Evelyne ~ @cethniceatz
Easily Good Eats ~ Three Cookies
Oh Cake ~ Jessica ~ @jesshose

 

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Comments

  1. Great use of cabbage. I love the idea of turning St Patty’s flavors (leftover) into something completely new!

  2. Love this soup!Lovely use of cabbage and so healthy!Yay for #Greenslove :)

  3. You had me at Asian Dumplings! I love this soup! My mom made it all the time & I now make it every week. Thanks for sharing the greenslove!

    • It’s such a comforting dish, isn’t Elizabeth? Love your story of every week…I make cabbage soup of some variation almost every other week, so simple and filling!

  4. Costco sells some yummy Chicken and Cilantro Wontons that would be lovely to use in this soup.

    This recipe looks awesome- just printed this to make on St. Patricks Day!

  5. Love the gentle simmering of the cabbage – cabbage offers so much flavor! One of our friends’ mother is an organic farmer and the garlic they gave us in the fall was so unbelievably amazing! He instructed me to plant it among my perennials (namely my roses), but I didn’t :-( I think I still can plant it in the early spring, and thankfully we still have a fair bit left, but I’m not sure – I’m going to try it anyway!

  6. Yummy recipe! I love dumplings & cabbage so this is a win-win meal!

  7. Those dumplings are making me hungry!!!!
    Love cabbage… this is a soup I will love I know that!!

  8. serena, i just love cabbage in soups! it’s such a misunderstood overlooked veggie, almost like a middle child! hahaha. yay for dumplings and cabbage! sending some #greenslove to you.

  9. Those dumplings look sooo good! I love your creativity in this soup and use of cabbage!!

  10. I love your approach to the cabbage I’m sure to have soon!! Thanks so much for this timely post :-) Sending you lots of #greenslove this month!

  11. I eat a lot more raw cabbage than cooked, but this soup sounds delicious, and I love how easy it is. If only I could find some premade gluten-free dumplings… How exciting to have green garlic scrapes sprouting. Can’t wait to see what you cook up with your garlic! Happy #greenslove :-)

    • Thanks for the support EA. I will definitely be cooking with the scapes. They’ve slowed down with the 29 and 30 degree temps we’ve had, but I think they’re hearty!?

  12. oh, i love dumpling soup! this one will work for me undoubtedly, thanks for sharing :)

    happy to be co hosting with you this month :)

  13. This sounds filling AND healthy! I have always loved cabbage soups.

  14. I love anything Asian-flavored, and haven’t been able to get enough cabbage lately. I really appreciate that you used the pre-made dumplings – fresh soup fast!

    Lots of #greenslove to you!

    • Thanks Laura. I agree any time you can cook at home (even with one or two premade items) it’s better – and usually faster than loading everyone in the car to go get take out! Plus there are usually leftovers…only there weren’t any with this soup!

  15. Yum. Now I’m hungry. This can be easily veganized too, I’m excited to try this and eat it with rice, delish!

  16. Oh my hubby would love this, really beautiful! I love the flavor combinations:-) Happy GreensLove! Hugs, Terra

  17. I wish I had that right now…looks so yummy!

    #greenslove

    Jen

  18. Made it And it was yummy. Used Trader Joes’s roasted corn and chicken potstickers. To jazz it up used some soy sauce and sesame oil. A definate repeat for us. Thanks

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